Fish Head Noodles

Based on 1 rating

35

min

Preparation

65

min

Cook

Hard

Difficulty

5

Steps

16

Ingredients

This milky white broth is a famous go-to dish in food stalls around Singapore. Light yet tasty, perfect for any weather and occasion!

Let's start cooking!

Coated batang fish in white flour

Step 1 - Coat fish in flour

  • In a bowl, combine tapioca flour, rice flour and 1 Tbsp salt. Coat batang fish slices evenly in the flour mixture.
Deep-fried flour coated fish in hot oil

Step 2 - Fry fish

  • In a pot on medium-high heat, heat up enough vegetable oil for deep-frying. When oil is hot (about 180°C), deep-fry the batang fish slices until crispy, for about 2 to 3 minutes. Drain fried fish on a paper towel-lined plate and set aside
Blanched banh pho or rice noodles in boiling water

Step 3 - Blanch rice noodles

  • In a large pot of boiling water, blanch rice noodles for 20 seconds. Drain well and set aside.
Evaporated milk in broth

Step 4 - Make broth

  • In a pot over medium heat, heat chicken stock with sliced fresh ginger until it boils
  • When boiling, add in evaporated milk, 1 Tbsp fish sauce, 1 Tbsp rice wine, pickled mustard greens, pickled plums and baby bok choy
  • Bring to a boil and add in tomatoes and ½ of the fried fish slices then reduce heat to medium-low and simmer for 15 minutes
    You can store leftover broth in an airtight container and freeze. It will last for 1 month

Step 5 - Transfer soup to bowl

  • Place blanched noodles in a bowl. Ladle hot broth over the noodles and arrange the tomatoes, pickled mustard greens, baby bok choy and all of the fish slices on top.
    Add ginger slices to the soup or finely shredded ginger when serving to remove the fishy taste

Plate and serve!

Fish head soup noodles served in a bowl

Garnish with fried shallots.

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